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Amokrane-Aidat R, Brahmi F, Chennit B, Smaoui S, Elhadef K, Chaari M, Madani K, Boulekbache-Makhlouf L. Sustainable gelatin-kappa carrageenan active packaging with Mekwiya date seeds to enhance goat meat quality and shelf life. Int J Biol Macromol 2024; 279:135285. [PMID: 39233172 DOI: 10.1016/j.ijbiomac.2024.135285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2024] [Revised: 08/29/2024] [Accepted: 09/01/2024] [Indexed: 09/06/2024]
Abstract
This research aimed to elaborate a gelatin-Kappa carrageenan-based packaging with 0.22 %, 0.44 %, and 0.88 % w/v of Mekwiya date palm seeds extract (DSEMK). This extract improved the mechanical, physical, and thermal properties of the films. Moisture content, water solubility, and water vapor permeability were reduced from 17.54 ± 0.02 to 12.18 ± 0.02, from 77.61 ± 0.02 to 25.35 ± 0.29 %, and from 5.28 ± 0.29 to 1.69 ± 0.03 g s-1 m-1 Pa-1 × 10-10, respectively. During thermal degradation, DSEMK4 film had a residual weight of 27.99 %, compared to 20.67 % for the control. Despite a decline in the film's tensile strength from 24.19 to 8.94 MPa with the incorporation of DSEMK, elongation at the breaking point increased from 37.66 ± 0.16 to 46.17 ± 0.25 %. The film containing DSEMK4 displayed the highest phenolic contents and illustrated the best antioxidant effects in DPPH and FRAP assays, with IC50s of 756 and 1445 μg/mL, respectively and inhibited pathogen growth on the meat surface. Over storage at 4 °C, monitoring of pH, lipid and protein oxidation parameters, microbial spoilage, optical properties, and sensory attributes disclosed that the DSEMK-films successfully enhanced the meat quality and safety. These findings were supported by principal component analysis and heat maps.
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Affiliation(s)
- Rachida Amokrane-Aidat
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
| | - Fatiha Brahmi
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria.
| | - Boualem Chennit
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria; Center of Scientific and Technical Research in Physicochemical Analyzes (CRAPC), BP 384 Bou-Ismail, RP 42004 Tipaza, Algeria
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Sfax 3018, Tunisia
| | - Khodir Madani
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria; Agri-Food Technologies Research Center, Targua Ouzemmour Road, 06000 Bejaia, Algeria
| | - Lila Boulekbache-Makhlouf
- Laboratory of Biomathematics, Biochemistry, Biophysics and Scientometry, Faculty of Natural and Life Sciences, University of Bejaia, 06000 Bejaia, Algeria
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Akay KB, Başyiğit B, Karaaslan M. Fatty-acid incorporation improves hydrophobicity of pea protein based films towards better oxygen/water barrier properties and fruit protecting ability. Int J Biol Macromol 2024; 276:133965. [PMID: 39029831 DOI: 10.1016/j.ijbiomac.2024.133965] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2024] [Revised: 05/30/2024] [Accepted: 07/16/2024] [Indexed: 07/21/2024]
Abstract
The current study was undertaken to synthesize pea protein based films containing fatty acids with various chain lengths. Films namely PFAF1, PFAF2, and PFAF3 were fabricated in the presence of pelargonic acid, margaric acid, and pentacosanoic acid, respectively. Also, negative (PF: film formulated using protein alone) and positive control (PCF: film formulated using mixture of protein and chitosan) control were prepared. Interactions occurring within films were clarified by FTIR. Moreover, morphology and thermal behavior of samples were evaluated by SEM and TGA. Variations in thickness (PF: 0.03 mm, PFAF1: 0.03 mm, PFAF2: 0.04 mm, PFAF3: 0.04 mm, PCF: 0.06 mm) and water content (PF: 28.85 %, PFAF1: 16.20 %, PFAF2: 14.51 %, PFAF3: 12.04 %, PCF: 13.83) were obvious. Superior opacity was identified in PCF, followed by PFAF3, PFAF2, PFAF1, and PF. PFAF3 together with PCF were more successful than others in reducing/protecting oxygen and water permeation. Adding fatty acid or chitosan to protein films led to the decline in tensile strength (TS) and increment in elongation at break (E). As for preservation performances, maximum limitations against shifts in weight and color of bananas during 7-day storage were provided by PFAF3. Also, except for PF, all coatings (especially PFAF3) postponed the rotting of fruits.
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Affiliation(s)
- Kamile Bayrak Akay
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey.
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Galus S, Karwacka M, Ciurzyńska A, Janowicz M. Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films. Gels 2024; 10:340. [PMID: 38786257 PMCID: PMC11121610 DOI: 10.3390/gels10050340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 05/11/2024] [Accepted: 05/14/2024] [Indexed: 05/25/2024] Open
Abstract
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrogel packaging materials, primarily as edible protective coatings for food applications, is recognized for their excellent barrier capacity against water vapor during storage. With the high brittleness of waxes and the oxidation of different fats or oils, highly stable agents are desirable. Jojoba oil obtained from the jojoba shrub is an ester of long-chain fatty acids and monovalent, long-chain alcohols, which contains natural oxidants α, β, and δ tocopherols; therefore, it is resistant to oxidation and shows high thermal stability. The production of hydrogel films and coatings involves solvent evaporation, which may occur in ambient or controlled drying conditions. The study aimed to determine the effect of drying conditions (temperature from 20 to 70 °C and relative humidity from 30 to 70%) and jojoba oil addition at the concentrations of 0, 0.5, 1.0, 1.5, and 2.0% on the selected physical properties of hydrogel edible films based on whey protein isolate. Homogenization resulted in stable, film-forming emulsions with bimodal lipid droplet distribution and a particle size close to 3 and 45 µm. When higher drying temperatures were used, the drying time was much shorter (minimum 2 h for temperature of 70 °C and relative humidity of 30%) and a more compact structure, lower water content (12.00-13.68%), and better mechanical resistance (3.48-3.93 MPa) of hydrogel whey protein films were observed. The optimal conditions for drying hydrogel whey protein films are a temperature of 50 °C and an air humidity of 30% over 3 h. Increasing the content of jojoba oil caused noticeable color changes (total color difference increased from 2.00 to 2.43 at 20 °C and from 2.58 to 3.04 at 70 °C), improved mechanical elasticity (the highest at 60 °C from 48.4 to 101.1%), and reduced water vapor permeability (the highest at 70 °C from 9.00·10-10 to 6.35·10-10 g/m·s·Pa) of the analyzed films. The observations of scanning electron micrographs showed the heterogeneity of the film surface and irregular distribution of lipid droplets in the film matrix.
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Affiliation(s)
- Sabina Galus
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
| | - Magdalena Karwacka
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland; (A.C.); (M.J.)
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Mohamed AMA, Ramaswamy HS. Effect of Soybean Oil on the Improvement of the Functionality of Edible Membrane-Type Food Packaging Films Based on Caseinate-Carboxymethyl Chitosan Compositions. MEMBRANES 2024; 14:104. [PMID: 38786938 PMCID: PMC11123354 DOI: 10.3390/membranes14050104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 04/24/2024] [Accepted: 04/28/2024] [Indexed: 05/25/2024]
Abstract
Edible film biopolymers are gaining attention to tackle problems of plastic waste and food safety to alleviate environmental problems associated with plastic products in food packaging. In this study, caseinate-carboxymethyl chitosan (CA-CMCH) composite films were made with the incorporation of soybean oil (SO) using a casting technique. The influence of different soybean oil concentrations at 0, 0.5, and 1% (w/w) on physical, mechanical, barrier, and surface characteristics of films composed of caseinate-carboxymethyl chitosan (CA-CMCH) was evaluated. The brightest film (L* value of 95.95 ± 0.30) was obtained with the edible film made from the control group of samples with sodium caseinate (NaCA-100; 100% NaCA). The results also indicated that samples with 1% SO in NaCA-75 and CaCA-75 had lower water vapor permeability (WVP), while those with NaCA-50 and CaCA-50 showed higher values of WVP. For mechanical properties, this study found that incorporating soybean oil into the caseinate-carboxymethyl (CA-CMCH) composite films led to an enhancement of both tensile strength and elongation at break. The morphological structures, determined using SEM, of control and composite films showed compact and homogenous surfaces. Overall, the addition of soybean oil contributed to the improvement of the functional properties of the edible films, offering potential solutions to the environmental issues associated with plastic packaging and enhancing the safety and performance of food packaging.
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Affiliation(s)
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, Macdonald Campus of McGill University, 21111 Lakeshore Road, Ste Anne de Bellevue, QC H9X 3V9, Canada;
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Xiang F, Liu Z, Hu H, Mitra P, Ma X, Zhu J, Shi A, Wang Q. Advances of blend films based on natural food soft matter: Multi-scale structural analysis. Int J Biol Macromol 2024; 258:128770. [PMID: 38104689 DOI: 10.1016/j.ijbiomac.2023.128770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 11/17/2023] [Accepted: 12/11/2023] [Indexed: 12/19/2023]
Abstract
The blend films made of food soft matter are of growing interest to the food packaging industries as a pro-environment packaging option. The blend films have become a novel pattern to replace traditional plastics gradually due to their characteristics of biodegradability, sustainability, and environmental friendliness. This review discussed the whole process of the manufacturing of food soft matter blend films from the raw material to the application due to multi-scale structural analysis. There are 3 stages and 12 critical analysis points of the entire process. The raw material, molecular self-assembly, film-forming mechanism and performance test of blend films are investigated. In addition, 11 kinds of blend films with different functional properties by casting are also preliminarily described. The industrialization progress of blend films can be extended or facilitated by analysis of the 12 critical analysis points and classification of the food soft matter blend films which has a great potential in protecting environment by developing sustainable packaging solutions.
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Affiliation(s)
- Fei Xiang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Zhe Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Hui Hu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Pranabendu Mitra
- Department of Kinesiology, Health, Food, and Nutritional Sciences, University of Wisconsin-Stout, Menomonie, WI 54751, USA
| | - Xiaojie Ma
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Jinjin Zhu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Aimin Shi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
| | - Qiang Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
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Elhadef K, Chaari M, Akermi S, Ben Hlima H, Ennouri M, Abdelkafi S, Agriopoulou S, Ali DS, Boulekbache-Makhlouf L, Mellouli L, Smaoui S. pH-sensitive films based on carboxymethyl cellulose/date pits anthocyanins: A convenient colorimetric indicator for beef meat freshness tracking. FOOD BIOSCI 2024; 57:103508. [DOI: 10.1016/j.fbio.2023.103508] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/18/2024]
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Elhadef K, Chaari M, Akermi S, Ennouri K, Ben Hlima H, Fourati M, Chakchouk Mtibaa A, Ennouri M, Sarkar T, Shariati MA, Gökşen G, Pateiro M, Mellouli L, Lorenzo JM, Smaoui S. Gelatin-sodium alginate packaging film with date pits extract: An eco-friendly packaging for extending raw minced beef shelf life. Meat Sci 2024; 207:109371. [PMID: 37898014 DOI: 10.1016/j.meatsci.2023.109371] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Revised: 08/07/2023] [Accepted: 10/18/2023] [Indexed: 10/30/2023]
Abstract
Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings showed that film lightness decreased with the incorporation of DPE. Physical, antioxidant and anti-food-borne pathogens capacities were enhanced by increasing DPE concentration in the films. For 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), the films with 1.5% DPE had the greatest levels (94 and 88%, respectively). DPE films (1.5%) also exhibited the highest anti-Listeria moncytogenes activity, with an inhibition zone of 25 mm. Moreover, during 14 days at 4 °C, the bio-preservative impact of gelatin-sodium alginate film impregnated with DPE at three levels on microbial, chemical, and sensory characteristics of meat beef samples was evaluated. By the end of the storage, DPE at 1.5% enhanced the instrumental color, delayed chemical oxidation and improved sensory traits. By chemometric techniques (principal component analysis (PCA) and heat maps), all data allowed to obtain helpful information by segregating all the samples at each storage time. PCA and heat maps could connect oxidative chemical changes, instrumental color parameters, and microbiological properties to sensory attributes. These data offer an approach to well interpreting the sensory quality and how they are affected by chemical and microbiological changes in the studied meat samples. Our findings indicated the potential of the gelatin-sodium alginate film incorporated with DPE for enhancing meat safety and quality.
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Affiliation(s)
- Khaoula Elhadef
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Moufida Chaari
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Sarra Akermi
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Karim Ennouri
- Olive Tree Institute, University of Sfax, 1087 Sfax, Tunisia
| | - Hajer Ben Hlima
- Laboratoire de Génie Enzymatique et Microbiologie, Equipe de Biotechnologie des Algues, Ecole Nationale d'Ingénieurs de Sfax, Université de Sfax, Sfax, Tunisia
| | - Mariam Fourati
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Ahlem Chakchouk Mtibaa
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - Monia Ennouri
- Olive Tree Institute, University of Sfax, 1087 Sfax, Tunisia; Valuation, Security and Food Analysis Laboratory, National School of Engineers of Sfax, University of Sfax, 3038 Sfax,Tunisia
| | - Tanmay Sarkar
- Department of Food Processing Technology, Government of West Bengal, Malda Polytechnic, Bengal State Council of Technical Education, Malda 732102, West Bengal, India
| | - Mohammad Ali Shariati
- Semey Branch of Kazakh Research Institute of Processing and Food Industry, 050060 Almaty, Kazakhstan
| | - Gülden Gökşen
- Department of Food Technology, Vocational School of Technical Sciences at Mersin Tarsus Organized Industrial Zone, Tarsus University, 33100 Mersin, Turkey
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain.
| | - Lotfi Mellouli
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; Area de Tecnoloxía dos Alimentos, Facultade de Ciencias, Universidade de Vigo, 32004 Ourense, Spain
| | - Slim Smaoui
- Laboratory of Microbial Biotechnology and Engineering Enzymes (LMBEE), Center of Biotechnology of Sfax (CBS), University of Sfax, Road of Sidi Mansour Km 6, 3018 Sfax, Tunisia.
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Demircan B, Velioglu YS. Revolutionizing single-use food packaging: a comprehensive review of heat-sealable, water-soluble, and edible pouches, sachets, bags, or packets. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 38117069 DOI: 10.1080/10408398.2023.2295433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023]
Abstract
Edible food packaging has emerged as a critical focal point in the discourse on sustainability, prompting the development of innovative solutions, notably in the realm of edible pouches. Often denoted as sachets, bags, or packets, these distinct designs have garnered attention owing to their water-soluble and heat-sealable attributes, tailored explicitly for single-use applications encompassing oils, instant or dry foods, and analogous products. While extant literature extensively addresses diverse facets of edible films, this review addresses a conspicuous void by presenting a consolidated and specialized overview dedicated to the intricate domain of edible pouches. Through a meticulous synthesis of current research, we aim to illuminate the trajectory of advancements made thus far, delving into critical aspects, including materials, production techniques, functional attributes, consumer perceptions, and regulatory considerations. By furnishing a comprehensive perspective on the potential, challenges, and opportunities inherent in edible pouches, our overarching aim is to stimulate collaborative endeavors in research, innovation, and exploration. In doing so, we aspire to catalyze the broader adoption of sustainable packaging solutions tailored to the exigencies of single-use applications.
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Affiliation(s)
- Bahar Demircan
- Department of Food Engineering, Ankara University, Ankara, Turkey
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Arifin HR, Utaminingsih F, Djali M, Nurhadi B, Lembong E, Marta H. The Role of Virgin Coconut Oil in Corn Starch/NCC-Based Nanocomposite Film Matrix: Physical, Mechanical, and Water Vapor Transmission Characteristics. Polymers (Basel) 2023; 15:3239. [PMID: 37571131 PMCID: PMC10422339 DOI: 10.3390/polym15153239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 07/25/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023] Open
Abstract
Corn starch-based nanocomposite films usually have low moisture barrier properties. Adding virgin coconut oil (VCO) as a hydrophobic component can improve the nanocomposite film's characteristics, especially the film's permeability and elongation properties. This study aimed to determine the role of VCO with various concentrations (0, 3, 5 wt%) on the physical, mechanical, and water vapor transmission characteristics of corn starch/NCC-based nanocomposite films. Adding 3% VCO to the film showed the lowest WVTR value by 4.721 g/m2.h. At the same time, the value of tensile strength was 4.243 MPa, elongation 69.28%, modulus of elasticity 0.062 MPa, thickness 0.219 mm, lightness 98.77, and water solubility 40.51%. However, adding 5 wt% VCO to the film increased the film's elongation properties by 83.87%. The SEM test showed that adding VCO formed a finer structure with pores in several areas. The FTIR films showed that adding VCO caused a slightly higher absorption peak shift at the O-H groups and new absorption peaks at wave numbers 1741 cm-1 and 1742 cm-1. The results of this study may provide opportunities for the development of nanocomposite films as biodegradable packaging in the future.
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Affiliation(s)
- Heni Radiani Arifin
- Departement of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia; (F.U.); (M.D.); (B.N.); (E.L.); (H.M.)
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Olonisakin K, Wen A, He S, Lin H, Tao W, Chen S, Lin W, Li R, Zhang XX, Yang W. The Development of Biodegradable PBAT-Lignin-Tannic Acid Composite Film: Properties, Biodegradability, and Potential Barrier Application in Food Packaging. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-02997-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/10/2023]
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11
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Ashrafi A, Babapour H, Johari S, Alimohammadi F, Teymori F, Nafchi AM, Shahrai NN, Huda N, Abedinia A. Application of Poultry Gelatin to Enhance the Physicochemical, Mechanical, and Rheological Properties of Fish Gelatin as Alternative Mammalian Gelatin Films for Food Packaging. Foods 2023; 12:foods12030670. [PMID: 36766198 PMCID: PMC9914759 DOI: 10.3390/foods12030670] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 02/05/2023] Open
Abstract
This study aimed to describe the properties of cold water fish gelatin (FG) blended with poultry gelatin (PG) for a production of a sachet containing olive oil. To find a desirable film, the different ratio of FG-PG-based films were characterized in terms of mechanical properties. As the proportion of PG in PG-FG-based increased, the tensile strength and Young's modulus were increased, and the elongation at break and heat seal strength of the films were decreased. The 50-50 film had favorable characteristics to use as a sachet. The amount of acid index and peroxide of the oil stored in the sachets after 14 days showed that there is a significant difference (p < 0.05) between the films. The barrier properties of the films including the water vapor permeability and oxygen permeability of films were increased from 1.21 to 4.95 × 10-11 g m-1 Pa-1 s-1 and 48 to 97 cm3 mµ/m2 d kPa, respectively. Dark, red, yellow, and opaque films were realized with increasing PG. Fourier transform infrared (FTIR) spectra approved a wide peak of approximately 2500 cm-1. The rheological analysis indicated that, by adding PG, viscosity, elastic modulus (G') and loss modulus (G'') were increased significantly (p < 0.05) about 9.5, 9.32 and 18 times, respectively. Therefore, an easy modification of FG with PG will make it suitable for oil sachet packaging applications for the food industry.
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Affiliation(s)
- Azam Ashrafi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran 14778-93855, Iran
| | - Hamid Babapour
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Simindokht Johari
- Department of Food Science and Technology, Azadshahr Branch, Islamic Azad University, Azadshahr 89985-49617, Iran
| | - Faezeh Alimohammadi
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Farangis Teymori
- Food Biopolymer Research Group, Food Science and Technology Department, Damghan Branch, Islamic Azad University, Damghan 36716-39998, Iran
| | - Abdorreza Mohammadi Nafchi
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
| | - Nurul Nuraliya Shahrai
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
| | - Nurul Huda
- Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, Sandakan 90509, Sabah, Malaysia
- Correspondence: (N.H.); (A.A.); Tel.: +60-124843144 (N.H.); +90-5058337342 (A.A.); Fax: +60-124843144 (N.H.)
| | - Ahmadreza Abedinia
- Department of Food Engineering, Inonu University, Malatya 44280, Turkey
- Correspondence: (N.H.); (A.A.); Tel.: +60-124843144 (N.H.); +90-5058337342 (A.A.); Fax: +60-124843144 (N.H.)
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12
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Gallo‐García LA, Peron‐Schlosser B, Carpiné D, de Oliveira RM, Simões BM, Dias AP, Yamashita F, Spier MR. Feasibility of production starch/poly(butylene adipate‐
co
‐terephthalate) biodegradable materials with microalgal biomass by blown film extrusion. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14181] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luis Alberto Gallo‐García
- Department of Chemical Engineering Graduate Program in Food Engineering, Federal University of Paraná (UFPR), Technology Sector Curitiba Paraná Brazil
| | - Bianca Peron‐Schlosser
- Department of Chemical Engineering Graduate Program in Food Engineering, Federal University of Paraná (UFPR), Technology Sector Curitiba Paraná Brazil
| | - Danielle Carpiné
- Department of Chemical Engineering Graduate Program in Food Engineering, Federal University of Paraná (UFPR), Technology Sector Curitiba Paraná Brazil
| | - Rodolfo Mesquita de Oliveira
- Department of Chemical Engineering Graduate Program in Food Engineering, Federal University of Paraná (UFPR), Technology Sector Curitiba Paraná Brazil
| | - Bruno Matheus Simões
- Department of Food Science and Technology, Center for Agricultural Sciences Graduate Program in Food Science, State University of Londrina (UEL) Londrina Paraná Brazil
| | - Adriana Passos Dias
- Department of Food Science and Technology, Center for Agricultural Sciences Graduate Program in Food Science, State University of Londrina (UEL) Londrina Paraná Brazil
| | - Fabio Yamashita
- Department of Food Science and Technology, Center for Agricultural Sciences Graduate Program in Food Science, State University of Londrina (UEL) Londrina Paraná Brazil
| | - Michele Rigon Spier
- Department of Chemical Engineering Graduate Program in Food Engineering, Federal University of Paraná (UFPR), Technology Sector Curitiba Paraná Brazil
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13
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Characterization of Caseinate–Carboxymethyl Chitosan-Based Edible Films Formulated with and without Transglutaminase Enzyme. JOURNAL OF COMPOSITES SCIENCE 2022. [DOI: 10.3390/jcs6070216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Edible composite packaging has the advantage of complementary functional properties over its individual bio-components. However, film composites made from caseinate (CA) and carboxymethyl chitosan (CMCH) have not yet been well explored. In this study, four types of CA-CMCH composite films were prepared and evaluated with and without transglutaminase (TGase) supplement. Aqueous CA (8%, w/v) and CMCH solutions (2%, w/v) were mixed in different volume ratios of CA: CMCH as 100:0, 75:25, 50:50, 75:25, and 25:75. Those to be supplemented with TGase were incorporated at 10 U/g of caseinate protein level. Results revealed that CMCH incorporation to CA facilitated a smooth and uniform surface microstructure on films and markedly improved the transparency, water barrier properties, mechanical properties, and solubility of the composite film. Furthermore, addition of TGase resulted in an improvement in the water vapor permeability. TGase successfully enforced the formation of CA-CMCH composites with some enhanced functional properties. The resulting composite film offers potential for applications as an alternative edible film or in the preparation of edible packaging films.
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14
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Xiao M, Tang B, Qin J, Wu K, Jiang F. Properties of film-forming emulsions and films based on corn starch/sodium alginate/gum Arabic as affected by virgin coconut oil content. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100819] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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15
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Heat-denatured and alcalase-hydrolyzed protein films/coatings containing marjoram essential oil and thyme extract. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Otero P, Carpena M, Fraga-Corral M, Garcia-Oliveira P, Soria-Lopez A, Barba F, Xiao JB, Simal-Gandara J, Prieto M. Aquaculture and agriculture-by products as sustainable sources of omega-3 fatty acids in the food industry. EFOOD 2022. [DOI: 10.53365/efood.k/144603] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
The valorization of by-products is currently a matter of great concern to improve the sustainability of the food industry. High quality by-products derived from the food chain are omega-3 fatty acids, being fish the main source of docosahexaenoic acid and eicosapentaenoic acid. The search for economic and sustainable sources following the standards of circular economy had led to search for strategies that put in value new resources to obtain different omega-3 fatty acids, which could be further employed in the development of new industrial products without producing more wastes and economic losses. In this sense, seeds and vegetables, fruits and crustaceans by products can be an alternative. This review encompasses all these aspects on omega-3 fatty acids profile from marine and agri-food by-products together with their extraction and purification technologies are reported. These comprise conventional techniques like extraction with solvents, cold press, and wet pressing and, more recently proposed ones like, supercritical fluids fractionation and purification by chromatographic methods. The information collected indicates a trend to combine different conventional and emerging technologies to improve product yields and purity. This paper also addresses encapsulation strategies for their integration in novel foods to achieve maximum consumer acceptance and to ensure their effectiveness.
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17
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Characterization of emulsion films prepared from soy protein isolate at different preheating temperatures. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2021.110697] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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18
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M. Rangaraj V, Rambabu K, Banat F, Mittal V. Natural antioxidants-based edible active food packaging: An overview of current advancements. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101251] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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19
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A Comprehensive Study on Sorption, Water Barrier, and Physicochemical Properties of Some Protein- and Carbohydrate-Based Edible Films. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02712-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Santos FH, Siqueira LE, Cardoso GP, Molina G, Pelissari FM. Antioxidant packaging development and optimization using agroindustrial wastes. J Appl Polym Sci 2021. [DOI: 10.1002/app.50887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Fabiana Helen Santos
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Luana Elisa Siqueira
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Giselle Pereira Cardoso
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Gustavo Molina
- Laboratory of Food Biotechnology, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
| | - Franciele Maria Pelissari
- Laboratory of Green Materials, Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Brazil
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21
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Erdem BG, Kaya S. Characterization and application of novel composite films based on soy protein isolate and sunflower oil produced using freeze drying method. Food Chem 2021; 366:130709. [PMID: 34343951 DOI: 10.1016/j.foodchem.2021.130709] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 06/30/2021] [Accepted: 07/25/2021] [Indexed: 02/04/2023]
Abstract
Biocomposite films based on soy protein isolate (SPI) and sunflower oil (SO) were fabricated using freeze drying (FDM) as an innovative approach to formulate a fairly easy-to-apply way, moreover, results were compared with the classic film production method (CM). In FDM, SPI edible film solutions were prepared and dried using freeze drying, and then reconstituted to produce the films. The aim was to specify the effect of both using FDM and concentration of SO (0.05%, 0.10% and 0.15% (w/v)) on the characterization of SPI films via thermal, barrier and morphological analyzes. Reinforced mechanical and good barrier properties were achieved with FDM. By increasing SO content, an improvement of hydrophobic property of the films, a decrease in the swelling values, and a reduction in permeability was observed. The cakes which were wrapped with FDM films showed better textural results than either uncoated cake or the cakes wrapped with CM films.
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Affiliation(s)
- Burcu Gökkaya Erdem
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, 27310 Gaziantep, Turkey.
| | - Sevim Kaya
- Department of Food Engineering, Faculty of Engineering, Gaziantep University, 27310 Gaziantep, Turkey
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22
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Sultan M, Elsayed H, Abdelhakim AEF, Taha G. Active packaging gelatin films based on chitosan/Arabic gum/coconut oil Pickering nano emulsions. J Appl Polym Sci 2021. [DOI: 10.1002/app.51442] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Maha Sultan
- Packaging Materials Department National Research Centre Cairo Egypt
| | - Hamed Elsayed
- Chemistry of Tanning Materials and Leather Technology Department National Research Centre Cairo Egypt
| | | | - Ghada Taha
- Pre‐treatment and Finishing of Cellulosic Fibers Department National Research Centre Cairo Egypt
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23
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Permana AW, Sampers I, Van der Meeren P. Influence of virgin coconut oil on the inhibitory effect of emulsion-based edible coatings containing cinnamaldehyde against the growth of Colletotrichum gloeosporioides (Glomerella cingulata). Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107622] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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24
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Amjadi S, Almasi H, Ghadertaj A, Mehryar L. Whey protein isolate‐based films incorporated with nanoemulsions of orange peel (
Citrus sinensis
) essential oil: Preparation and characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15196] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Sajed Amjadi
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Hadi Almasi
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
| | - Ali Ghadertaj
- Healthcare Center of Oshnaviyeh Urmia University of Medical Sciences Urmia Iran
| | - Laleh Mehryar
- Department of Food Science and Technology Faculty of Agriculture Urmia University Urmia Iran
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25
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Physicochemical and Antioxidant Properties Based on Fish Sarcoplasmic Protein/Chitosan Composite Films Containing Ginger Essential Oil Nanoemulsion. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02564-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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26
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Pereira GVDS, Vasconcelos da Silva Pereira G, Paixão Xavier Neves EM, de Arimateia Rodrigues do Rego J, Brasil DDSB, de Fátima Henriques Lourenço L, Sarkis Peixoto Joele MR. Glycerol and fatty acid influences on the rheological and technological properties of composite films from residues of Cynoscion acoupa. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100773] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Rosenbloom RA, Zhao Y. Hydroxypropyl methylcellulose or soy protein isolate-based edible, water-soluble, and antioxidant films for safflower oil packaging. J Food Sci 2020; 86:129-139. [PMID: 33258162 DOI: 10.1111/1750-3841.15543] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 11/01/2020] [Accepted: 11/10/2020] [Indexed: 10/22/2022]
Abstract
Edible, water-soluble, heat-sealable, and antioxidant films were developed from hydroxypropyl methylcellulose (HPMC) or soy protein isolate (SPI) and applied as safflower oil packaging. A 0.1 or 0.2% DL-α-tocopherol acetate (VE) and 0 or 0.25% oleic acid were added into film formulations to provide antioxidant and hydrophobic properties, respectively, using a 23 factorial design. Films were analyzed for appearance, microstructure, water and oil sensitivity, mechanical properties, and antioxidant functionality. Subsequently, a completely randomized design was implemented for incorporating 2, 4, or 6% cellulose nanocrystals (CNCs, w/w dry weight polymer) for improving film mechanical and barrier properties. HPMC-based films achieved full dissolution in water at <55 °C under 5 min, while SPI-based films disintegrated in water up to 90 °C. Oleic acid significantly increased (P < 0.05) heat sealability of SPI film from 78 to 143 N/m and elongation at break from 36% to 88%, but decreased tensile strength and heat sealability of HPMC films by 55% and 41%, respectively. As safflower oil packaging, after 60 days of storage at 35 °C, oil contained in SPI-based pouch had the lowest peroxide values, 8.1 ± 0.9 mEq/kg. Based on barrier, mechanical, and antioxidant capacity evaluations, HPMC film with 0.1% VE and SPI film with 0.25% oleic acid and 0.1% VE were incorporated with CNC. SPI/CNC films did not show observable trends, but HPMC/2% CNC film exhibited significantly improved mechanical and barrier properties, with oxygen permeability of 5.0 mL mm/m2 day kPa. The developed films are a promising packaging alternative to decrease plastic waste, extend shelf life of lipid-based foods, and increase consumer convenience. PRACTICAL APPLICATION: Individually packaged, single-use pouches of sauce or oil are common for seasoning instant and frozen foods, creating unnecessary plastic waste. Edible, water-soluble packaging with antioxidant functionality would reduce plastic waste, extend shelf life by preventing oxidation, and increase consumer convenience. The biopolymeric films and pouches developed in this study have unique properties from water solubility across a wide range of temperatures, resistance to oil, high oxygen barrier, and good heat sealability, providing a variety of potential applications for promoting sustainable food packaging.
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Affiliation(s)
- Rachel A Rosenbloom
- Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon, 97331, U.S.A
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, Oregon, 97331, U.S.A
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28
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Uranga J, Llamas MG, Agirrezabala Z, Dueñas MT, Etxebeste O, Guerrero P, de la Caba K. Compression Molded Soy Protein Films with Exopolysaccharides Produced by Cider Lactic Acid Bacteria. Polymers (Basel) 2020; 12:E2106. [PMID: 32947835 PMCID: PMC7570117 DOI: 10.3390/polym12092106] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2020] [Revised: 09/12/2020] [Accepted: 09/14/2020] [Indexed: 12/18/2022] Open
Abstract
Two exopolysaccharide (EPS)-producing lactic acid bacteria (LAB) strains, Liquorilactobacillus (L.) sp CUPV281 and Liquorilactobacillus (L.) mali CUPV271, were isolated from Spanish apple must. Each of the strains produced a dextran, with different branching degrees, to be incorporated into soy protein isolate (SPI) film-forming formulations. Films were prepared by compression molding, a more rapid processing method than solution casting and, thus, with a greater potential for scaling-up production. Thermal analysis showed that SPI and EPS start the degradation process at temperatures above 190 °C, confirming that the compression temperature selected (120 °C) was well below the corresponding degradation temperatures. Resulting films were transparent and homogeneous, as shown by UV-Vis spectroscopy and SEM, indicating the good compatibility between SPI and EPS. Furthermore, FTIR analysis showed that the interactions between SPI and EPS were physical interactions, probably by hydrogen bonding among the polar groups of SPI and EPS. Regarding antifungal/fungistatic activity, LAB strains used in this study showed an inhibitory effect on germination of fungal spores.
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Affiliation(s)
- Jone Uranga
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain;
| | - Mª Goretti Llamas
- GLYCOBAL Research Group, Facultad de Química, University of the Basque Country (UPV/EHU), Paseo Manuel de Lardizabal 3, 20018 Donostia-San Sebastián, Spain; (M.G.L.); (Z.A.); (M.T.D.); (O.E.)
| | - Ziortza Agirrezabala
- GLYCOBAL Research Group, Facultad de Química, University of the Basque Country (UPV/EHU), Paseo Manuel de Lardizabal 3, 20018 Donostia-San Sebastián, Spain; (M.G.L.); (Z.A.); (M.T.D.); (O.E.)
| | - María Teresa Dueñas
- GLYCOBAL Research Group, Facultad de Química, University of the Basque Country (UPV/EHU), Paseo Manuel de Lardizabal 3, 20018 Donostia-San Sebastián, Spain; (M.G.L.); (Z.A.); (M.T.D.); (O.E.)
| | - Oier Etxebeste
- GLYCOBAL Research Group, Facultad de Química, University of the Basque Country (UPV/EHU), Paseo Manuel de Lardizabal 3, 20018 Donostia-San Sebastián, Spain; (M.G.L.); (Z.A.); (M.T.D.); (O.E.)
| | - Pedro Guerrero
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain;
| | - Koro de la Caba
- BIOMAT Research Group, University of the Basque Country (UPV/EHU), Escuela de Ingeniería de Gipuzkoa, Plaza de Europa 1, 20018 Donostia-San Sebastián, Spain;
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29
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Müller PS, Carpiné D, Yamashita F, Waszczynskyj N. Influence of pinhão starch and natural extracts on the performance of thermoplastic cassava starch/PBAT extruded blown films as a technological approach for bio-based packaging material. J Food Sci 2020; 85:2832-2842. [PMID: 32856302 DOI: 10.1111/1750-3841.15355] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2019] [Revised: 05/22/2020] [Accepted: 06/08/2020] [Indexed: 11/26/2022]
Abstract
Films were produced using the blown extrusion method from blends made with cassava and pinhão thermoplastic starch, compostable polyester (poly(butylene adipate co-terephthalate, PBAT) and natural extracts (rosemary and green tea). The effect of the incorporation of the extracts and the type of starch added in the film properties were investigated following the mixture design (23 ) approach. Regression models and response surface curves were generated to predict the film properties. The effect of the cold storage (6 °C and 17% of humidity relative, for 60 days) on the film properties was also investigated in order to simulate future applications. All the properties were mainly influenced by the extract type. The incorporation of the extracts decreased the lightness parameter and the films produced with green tea extract were more opaque than those made with rosemary. Starch/rosemary blends were more flexible, while the extract type did not have a significant effect on tensile strength (TS). Film elongation (ELO) ranged from 520% to 719% and might be comparable to some synthetic polymers. The water vapor permeability was improved in approximately 14% with addition of the extracts. The storage conditions, on the one hand, increased the TS, elastic modulus, and opacity of films and, on the other hand, decreased the elongation parameter. The thermal stability of films was not modified by adding extracts or varying the starch type. The results demonstrated that pinhão/cassava/PBAT blends and the natural extracts are a good alternative matrix to produce packagings with adequate mechanical and barrier properties. PRACTICAL APPLICATION: Extruded films produced from cassava or pinhão starch, poly(butylene adipate co-terephthalate) (PBAT) and natural extracts show technological potential to be used as active packaging for food products. Pinhão starch is a great alternative substitute to cassava starch and the incorporation of the commercial compostable polymer (PBAT) is necessary in order to confer suitable mechanical properties to extrusion process. The extrusion blown method, a process widely used by plastic industries, allows the scale-up of bio-based packagings for industrial scale.
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Affiliation(s)
- Priscila Schultz Müller
- Food Engineering Graduate Program, Polytechnic Center, Federal University of Parana, Curitiba, 81531-980, Brazil
| | - Danielle Carpiné
- Food Engineering Graduate Program, Polytechnic Center, Federal University of Parana, Curitiba, 81531-980, Brazil
| | - Fábio Yamashita
- Department of Food Science and Technology, Universidade Estadual de Londrina, Londrina, PR, 86051-990, Brazil
| | - Nina Waszczynskyj
- Food Engineering Graduate Program, Polytechnic Center, Federal University of Parana, Curitiba, 81531-980, Brazil
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30
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Functional Properties of Biopolymer-Based Films Modified with Surfactants: A Brief Review. Processes (Basel) 2020. [DOI: 10.3390/pr8091039] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
An increase of environmental awareness recently has increased the interest of researchers in using of biopolymer-based films. The films have been prepared extensively by utilizing starch, carboxymethyl cellulose, chitosan, protein, gelatin, carrageenan, alginate, pectin, guar gum and pullulan. They are typically modified with surface-active agents (surfactants) such as glycerol monostearate, sucrose ester, sodium stearoyl lactate, sodium dodecyl sulfate, ethyl lauroyl arginate HCl, Span 20 to 80, Tween-20 to 80 and soy lecithin for improving the functional properties of the films. In this brief review, two types of biopolymer-based films that prepared through casting method were categorized, specifically solution- and emulsion-based films. The four types of surfactants, namely non-ionic, anionic, cationic and amphoteric surfactants that are regularly used to modify biopolymer-based films are also described. The functional properties of the films modified with different types of surfactants are briefly reviewed. This study enhances the attraction of researchers in biopolymer-based films and the improvement of new concepts in this niche area.
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31
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Moghadam M, Salami M, Mohammadian M, Khodadadi M, Emam-Djomeh Z. Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105735] [Citation(s) in RCA: 112] [Impact Index Per Article: 28.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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32
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Soy Protein Isolate Films Incorporated with Pinhão (Araucaria angustifolia (Bertol.) Kuntze) Extract for Potential Use as Edible Oil Active Packaging. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02454-5] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Application of Cellulose Nanofibrils Isolated from an Agroindustrial Residue of Peach Palm in Cassava Starch Films. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09626-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Characterization of curcumin incorporated guar gum/orange oil antimicrobial emulsion films. Int J Biol Macromol 2020; 148:110-120. [PMID: 31917216 DOI: 10.1016/j.ijbiomac.2019.12.255] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 12/23/2019] [Accepted: 12/28/2019] [Indexed: 02/07/2023]
Abstract
Edible films are manufactured from natural, renewable, nontoxic, and biodegradable polymers and are safe alternatives to plastic food packaging. Despite ongoing research, biopolymer-based edible films still are not at a quality to ensure total commercial replacement of synthetic packaging materials. The study aims to compare the effectiveness of some novel methods employed to improve edible film properties. These include dispersion of orange oil (1% & 2% v/v) and/or curcumin into guar gum (GG), glycerol and lecithin-based edible films that are further reinforced with Sodium trimetaphosphate (STMP) crosslinking with the aim enhancing films physical properties. The films were characterized by measurement of film thickness, density, moisture content, water dissolvability, FTIR Spectroscopy, opacity, water vapor permeability, tensile properties, and antimicrobial activity. Orange oil and curcumin preserved their antimicrobial activity inside the films, which bestowed the films with an active packaging function. Control GG films had acceptable tensile and barrier properties that were further improved. All other film properties, such as opacity, dissolvability, and moisture content, that should be designed for specific application, were successfully modified with the methods used. Our results confirm successful application of STMP crosslinking, emulsion film formation, and active agent addition to edible films in manufacturing GG films for packaging.
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35
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Development and Properties of Fish Gelatin/Oxidized Starch Double Network Film Catalyzed by Thermal Treatment and Schiff' Base Reaction. Polymers (Basel) 2019; 11:polym11122065. [PMID: 31835840 PMCID: PMC6960496 DOI: 10.3390/polym11122065] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 12/04/2019] [Accepted: 12/08/2019] [Indexed: 01/22/2023] Open
Abstract
In order to improve the properties of fish gelatin (FG), oxidized starch (OS) was adopted to form hetero-covalent linkage with it based on thermal treatment and the Schiff’ base reaction. The effects of different ratios of FG/OS (ranging from 10:1 to 2:1) on the properties of films were investigated. OS improved the mechanical and barrier properties of films significantly, while the moisture content decreased as OS concentration increased. The optimum concentration was obtained at the loading amount of 1.5% (w/v) OS. FT-IR spectra revealed the covalent cross-linking between FG and OS induced by Schiff’ base reaction. Moreover, composite films had superior preservation effect on blueberry, according to the results of weight loss, total soluble solids, titratable acidity, and total anthocyanin content. Therefore, this study suggested that FG-OS double network films (FODF) has great potential in the packaging industry.
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36
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dos Santos Paglione I, Galindo MV, de Medeiros JAS, Yamashita F, Alvim ID, Ferreira Grosso CR, Sakanaka LS, Shirai MA. Comparative study of the properties of soy protein concentrate films containing free and encapsulated oregano essential oil. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2019.100419] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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37
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Silveira MP, Silva HC, Pimentel IC, Poitevin CG, Costa Stuart AK, Carpiné D, Matos Jorge LM, Jorge RMM. Development of active cassava starch cellulose nanofiber‐based films incorporated with natural antimicrobial tea tree essential oil. J Appl Polym Sci 2019. [DOI: 10.1002/app.48726] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Maíra Patricio Silveira
- Department of Chemical Engineering, Graduate Program in Chemical EngineeringFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
| | - Helen Costa Silva
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
| | - Ida Chapaval Pimentel
- Department of Basic PathologyFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
| | - Carolina Gracia Poitevin
- Department of Basic PathologyFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
| | - Andressa Katiski Costa Stuart
- Department of Basic PathologyFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
| | - Danielle Carpiné
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
| | - Luiz Mario Matos Jorge
- Department of Chemical EngineeringMaringá State University (UEM), 5790 Colombo Avenue Maringá 87020‐900 Brazil
| | - Regina Maria Matos Jorge
- Department of Chemical Engineering, Graduate Program in Chemical EngineeringFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
- Department of Chemical Engineering, Graduate Program in Food EngineeringFederal University of Paraná, Coronel Francisco H. dos Santos Avenue Curitiba 81531‐980 Brazil
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Corn starch and gelatin-based films added with guabiroba pulp for application in food packaging. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.12.008] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Galus S. Functional properties of soy protein isolate edible films as affected by rapeseed oil concentration. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.07.026] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Campus M, Değirmencioğlu N, Comunian R. Technologies and Trends to Improve Table Olive Quality and Safety. Front Microbiol 2018; 9:617. [PMID: 29670593 PMCID: PMC5894437 DOI: 10.3389/fmicb.2018.00617] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 03/16/2018] [Indexed: 12/17/2022] Open
Abstract
Table olives are the most widely consumed fermented food in the Mediterranean countries. Peculiar processing technologies are used to process olives, which are aimed at the debittering of the fruits and improvement of their sensory characteristics, ensuring safety of consumption at the same time. Processors demand for novel techniques to improve industrial performances, while consumers' attention for natural and healthy foods has increased in recent years. From field to table, new techniques have been developed to decrease microbial load of potential spoilage microorganisms, improve fermentation kinetics and ensure safety of consumption of the packed products. This review article depicts current technologies and recent advances in the processing technology of table olives. Attention has been paid on pre processing technologies, some of which are still under-researched, expecially physical techniques, such ad ionizing radiations, ultrasounds and electrolyzed water solutions, which are interesting also to ensure pesticide decontamination. The selections and use of starter cultures have been extensively reviewed, particularly the characterization of Lactic Acid Bacteria and Yeasts to fasten and safely drive the fermentation process. The selection and use of probiotic strains to address the request for functional foods has been reported, along with salt reduction strategies to address health concerns, associated with table olives consumption. In this respect, probiotics enriched table olives and strategies to reduce sodium intake are the main topics discussed. New processing technologies and post packaging interventions to extend the shelf life are illustrated, and main findings in modified atmosphere packaging, high pressure processing and biopreservaton applied to table olive, are reported and discussed.
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Affiliation(s)
- Marco Campus
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
| | - Nurcan Değirmencioğlu
- Department of Food Processing, Bandirma Vocational High School, Bandirma Onyedi Eylül University, Bandirma, Turkey
| | - Roberta Comunian
- Agris Sardegna, Agricultural Research Agency of Sardinia, Sassari, Italy
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Active Banana Flour Nanocomposite Films Incorporated with Garlic Essential Oil as Multifunctional Packaging Material for Food Application. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2089-2] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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González-Estrada RR, Calderón-Santoyo M, Ragazzo-Sánchez JA, Peyron S, Chalier P. Antimicrobial soy protein isolate-based films: physical characterisation, active agent retention and antifungal properties against Penicillium italicum. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13664] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ramsés R. González-Estrada
- Laboratorio Integral de Investigación en Alimentos; Instituto Tecnológico de Tepic.; Av. Tecnológico No. 2595 Tepic Nay C.P. 63175 Mexico
| | - Montserrat Calderón-Santoyo
- Laboratorio Integral de Investigación en Alimentos; Instituto Tecnológico de Tepic.; Av. Tecnológico No. 2595 Tepic Nay C.P. 63175 Mexico
| | - Juan A. Ragazzo-Sánchez
- Laboratorio Integral de Investigación en Alimentos; Instituto Tecnológico de Tepic.; Av. Tecnológico No. 2595 Tepic Nay C.P. 63175 Mexico
| | - Stephane Peyron
- Unité Mixte de Recherche; Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE); INRA; SupAgro; Cirad; Université de Montpellier; 2 Place Viala Montpellier Cedex 01 34060 France
| | - Pascale Chalier
- Unité Mixte de Recherche; Ingénierie des Agropolymères et Technologies Emergentes 1208 (UMR IATE); INRA; SupAgro; Cirad; Université de Montpellier; 2 Place Viala Montpellier Cedex 01 34060 France
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Garrido T, Leceta I, Cabezudo S, Guerrero P, de la Caba K. Tailoring soy protein film properties by selecting casting or compression as processing methods. Eur Polym J 2016. [DOI: 10.1016/j.eurpolymj.2016.11.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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